Liboneats Llc

New

About

Our service is all about great quality and make sure that our clients needs and desires are met. Our versatile and unique quality of food are created for our clients to have a long lasting memorable experience. We adapt our menus to satisfy our clients.

Cooking is my passion that I fell in love with since 2006. I enjoy the process, the perfect cut, the preparation and intangibles that lead to a client satisfaction. My goal is to satisfy my client with their eyes and in their stomach as well on the first bite or sip.

Highlights

6 years in business

Serves Biscayne Park , FL

Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos

No reviews (yet)

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Frequently asked questions

What education and/or training do you have that relates to your work?

Le Cordon bleu Orlando 2011-2013

Associate in culinary

8 years in the military (4 years in the Navy & 4 years in the Coast guard as a Chef)

Worked at Melia Orlando Resort

Threefold Cafe

Miami beach Edition

How did you get started in this business?

Cooking is my passion but I didn't realize how much I was into it until 2006 when I joined the Navy. After I got out of the military I went to school in Orlando at Le Cordon bleu and earned my Associate's degree. I was working at Melia at the same time I was going to school and worked there 6 months afterwards. Then I moved back down to Miami where I worked Miami beach edition and threefold cafe for 1 year each. I left threefold cafe because I joined the Coast guard. While in the Coast Guard and I told myself why not have my own business with all the experiences that I have. So here I am ready to serve, please and satisfy palates.

Services offered

Catering

Personal Chef